Recipe Listing

Seafood Andouille Gumbo

April — Tue, 06 Sep 2011 01:54:08 +0000

Servings:

6-8

Prep Time:

20 min

Cook Time:

60 min

Ingredients:

1.5 lbs. medium shrimp with shells on (or 2 lbs. medium shrimp with heads on)
2 Cups onion, medium dice (about 1 large onion, reserve the skin)
1 Cup celery, medium dice (2-3 stalks, reserve the trimmings)
1/4 Cup + 6 tbsps vegetable oil
1 lb. fresh or frozen (thawed) okra, sliced 1/4-inch thick (about 4 Cups)
1/2 Cup flour
1 Cup green bell pepper, diced
1 Cup canned crushed tomatoes
1/2 lb. fresh or pasteurized lump crabmeat
1 Tbsp dried thyme
1 bay leaf

Instructions:

Shrimp Stock: Peel the shrimp (remove heads and devein as necessary). Place the shrimp in the refrigerator until you are ready to use them. Combine the shrimp peels and heads with the onion skin and celery trimmings in a large pot. Cover with 9 Cups of cold water over high heat and bring to a boil. Reduce to an active simmer and let cook uncovered for 10 minutes. Strain and reserve the broth (about 2 quarts).

Credit:

use real butter

Spicy Ginger Cashew Chicken

Greg — Wed, 27 Jul 2011 19:25:53 +0000

Servings:

Prep Time:

10 min

Cook Time:

20 min

Ingredients:

2 Tbsp soy sauce
1/3 Cup water
1 Tbsp cornstarch or arrowroot starch
1/2 Tsp red pepper flakes (or more, if you like it hot)
1 Tbsp vegetable oil
1 Tbsp toasted sesame oil (or another Tbsp vegetable)
1 1/2 lbs boneless, skinless chicken thighs or breasts, trimmed and cut into 1 inch chunks
1/4 Cup chopped onion
1 Tbsp fresh ginger, minced
1 medium red pepper, thinly sliced
3 Cups broccoli florets, about 1 1/2 inches each (I like mine lightly steamed first)

Instructions:

In a small bowl, whisk together soy sauce, water, cornstarch and red pepper flakes. Set aside.

spicy-ginger-cashew-chicken.jpg

Credit:

DreamAboutFood.blogspot.com

Grilled Flat Iron Steak w/ Chimichurri Sauce

Greg — Fri, 11 Feb 2011 03:29:21 +0000

Servings:

Prep Time:

1 hr

Cook Time:

20 min

Ingredients:

For the steak you will need:

1/2 Tsp fresh cracked pepper
1/2 Tsp granulated garlic
1 Tsp kosher salt
1/4 Tsp ground cumin
1/8 Tsp cayenne pepper
1/4 Tsp chili powder
1 1/2 to 2 pound flat iron steak
canola oil to brush the grill

For the chimichurri sauce you will need:

Instructions:

In a bowl combine pepper, granulated garlic, salt, cumin, cayenne pepper and chili powder.
Lay steak on foil, rub mixture onto meat. Cover with aluminum foil. Refrigerate for 1 hour.
Meanwhile, place cilantro, parsley, kosher salt, cumin, white wine vinegar and crushed red pepper in a food processor. Turn food processor on, while it is processing slowly add in the olive oil until the mixture emulsifies, about 1 minute. You will have a smooth sauce. Keep at room temperature until ready to serve.

grilled-flat-iron-steak-with-chimichurri-sauce.jpg

Credit:

LifesAmbrosia.com

Quick Cranberry Relish

April — Sat, 16 Oct 2010 03:04:23 +0000

Servings:

Prep Time:

15 min

Cook Time:

0 min

Ingredients:

12 oz bag of cranberries, rinsed
1 orange, peeled and cut into chunks
1 apple, cored and cut into chunks
1/2 Tsp chai spice mix (or you could use cinnamon)
1/4 Cup sugar (or less, to taste)

Instructions:

Combine the cranberries, orange, and apple in a food processor, and pulse until finely chopped. Add the chai spice mix and sugar to your taste. Cover and refrigerate overnight prior to serving.

Credit:

My Kitchen Addiction

Pumpkin Spice Oatmeal with Toasted Pecans

April — Sat, 16 Oct 2010 02:36:09 +0000

Servings:

Prep Time:

5 min

Cook Time:

10 min

Ingredients:

2 Cups cooked steel cut oats
1 Cup canned pumpkin (half a 15 oz can)
1/2 Cup lowfat milk
3 Tbsp brown sugar
1 Tsp pumpkin pie spice (or 1/2 Tsp cinnamon, 1/4 Tsp nutmeg and 1/4 Tsp allspice)
1/4 Cup pecans, toasted and crumbled

Instructions:

Stir together all ingredients except nuts in a medium saucepan over medium heat until heated through.

Spoon into bowls and top with crumbled pecans.

pumpkinspicedoatmeal.jpg

Credit:

The Nourish Network

Classic Spiced Pumpkin Pie

April — Sat, 16 Oct 2010 02:29:03 +0000

Servings:

Prep Time:

15 min

Cook Time:

65 min

Ingredients:

One pie crust (make your own or storebought)
2 Cups pumpkin purée
1 Cup heavy whipping cream
¾ Cup golden brown sugar, packed
¾ Tsp cinnamon
½ Tsp ground ginger
1/3 Tsp ground nutmeg
3 medium eggs (or two large)
pinch of salt

Instructions:

Bake the piecrust at 350F for 20 minutes, lined with foil and weighted with pie weights, rice or beans. Remove the foil and bake for another 5 minutes, flattening any bubbles with the back of a spoon.

Blend the pumpkin and the whipping cream in a blender until smooth.

Whisk the sugar, spices, salt and egg together in a large bowl. Whisk in the pumpkin/cream mixture until smooth and creamy. Pour into piecrust.

Credit:

Food Republik

Pumpkin Pie Ice Cream

April — Sat, 16 Oct 2010 02:21:57 +0000

Servings:

Prep Time:

2 min

Cook Time:

10 min

Ingredients:

3 Cups of half-n-half
1/2 Tsp ground cinnamon
1/4 Tsp ground ginger
1/4 Tsp ground nutmeg
4 egg yolks
1/4 Cup brown sugar
1/4 agave nectar or corn syrup
1/4 Cup pure maple syrup
1 Cup canned pumpkin puree
1 Tsp pure vanilla extract

Instructions:

In a medium saucepan, whisk together half-n-half and spices. Set the saucepan over medium heat and bring to almost a boil. Meanwhile, whisk together egg yolks and brown sugar until smooth. While whisking, slowly add about a Cup of the hot half-n-half. When it is incorporated, pour the egg and half-n-half mixture back into the saucepan. Add in agave nectar and maple syrup. Use a wooden spoon to stir constantly until the mixture thickens. You’ll know it is done when the mixture coats the back of the wooden spoon.

pumpkinicecream.jpg

Credit:

The Family Kitchen

Caramel Pumpkin Pie

April — Sat, 16 Oct 2010 02:11:39 +0000

Servings:

8-10

Prep Time:

25 min

Cook Time:

55-60 min

Ingredients:

1 pie crust
1 Cup sugar
1/3 Cup water
2 Cups heavy cream
2 Cups pumpkin puree
1 Tsp ground ginger
1 ¼ Tsp ground cinnamon
¼ Tsp ground nutmeg
Pinch ground cloves
½ Tsp salt
4 large eggs, lightly beaten

Instructions:

To make the filling, bring sugar and water to the boil in a large saucepan, stirring until dissolved. Gently swirl pan (do not stir) until mixture is a deep golden caramel, about 10 minutes. Reduce the heat to medium and carefully add 1 Cup cream (mixture will bubble vigorously). Stir until caramel has dissolved. Stir in remaining cream and bring just to a simmer.

caramelpumpkinpie.jpg

Credit:

Spicy Icecream

Artisan Bread

April — Wed, 13 Oct 2010 17:14:56 +0000

Servings:

3 loaves

Prep Time:

3 hr

Cook Time:

30 min

Ingredients:

1 1/2 Tbsp yeast
1 1/2 Tbsp coarse salt (kosher or sea salt)
3 Cups water
6 1/2 Cups unbleached, all-purpose flour, more for dusting dough (optional: replace 1 to 1 1/2 Cups of white flour with any whole grain flour)
Cornmeal

Instructions:

In a large bowl, mix yeast and salt into 3 Cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.

artisanbread.jpg

Credit:

foodess

Aimee’s Late-Summer Minestrone

April — Thu, 07 Oct 2010 02:07:09 +0000

Servings:

6-8

Prep Time:

30 min

Cook Time:

30 min

Ingredients:

1/4 Cup extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 young carrots, peeled, cut into 1/2-inch dice
1 Cup celery, chopped thinly
2 small zucchini, green or yellow, cut into 1/2-inch dice
1 sprig fresh rosemary, chopped
2 ears fresh corn, shucked and cut off the cob
1 Cup fresh green beans, trimmed and cut into 1-inch pieces
1 quart chicken or vegetable stock, plus 2 Cups water
4 large, ripe tomatoes chopped (about 2 Cups)

Instructions:

Put 3 Tbsp oil in a large, heavy-bottomed pot over medium-high heat. When hot, add onion, garlic, carrots, celery, rosemary and zucchini. Cook, stirring, until vegetables soften somewhat, 5 minutes or so.
Add fresh corn and beans. Cook, stirring, for a minute or two, then add stock, water and chopped tomatoes; bring to a boil, then lower heat so mixture bubbles gently. Cook, stirring occasionally, until vegetables are quite soft and tomatoes broken up, about 10 minutes.

minestrone.jpg

Credit:

Simple Bites